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INGREDIENTS: 6 zucchini, medium sized 1 small jar of grape leaves 2 medium sliced tomatoes 1 1/2 cup boiled water 1/4 tsp of cinnamon, allspice, nutmeg, black & white pepper, salt to taste 1 cube of chicken stock 4 tbl lemon juice 1 amount of stuffing (see below) Preparation STUFFING: 1 lb grond beef or lamb 1 cup of rice, washed and drained 1/4 tsp cinnamon, allspice, nutmeg, black and white pepper 2 tbl melted margarine 1 tsp salt Mix drained rice in a bowl with the meat and add all the above spices. Combine well with hands. METHOD: Drain and pull each grape leaf carefully one at a time. Spoon a small quantity of the stuffing into the center of the leaf near its stalk end. Fold the sides of the leaf inwards, then roll up neatly and tightly so that the stuffing is contained in the vine leaf and looks like miniature cigar-shaped parcels. Core the zucchini leaving 1/2" walls, be careful not to pierce the shell. Stuff the zucchini with the same stuffing of the leaves. In a big caldron in the bottom, put the tomato slices then arrange the grape leaf rolls in compact rows then place the zucchini on top. Dissolve the chicken cube in the 1 1/2 cup boiling water, add all the spice and the lemon juice, then pour all this into the big caldron and cover it with a small plate to hold down the zucchini and grape leaves. Cook it on high heat for 10 minutes, then let it simmer on low heat for 1/2 hour or until all the water is gone. Serves 6. [Back to Dish Page] | [Return to Main Page] | [Back to Today's Dish] |